Real Recipes From Real Home Cooks ®

michigan-upper peninsula pasties! (easy version)

Recipe by
Amy H.
Detroit, MI

Brought to Michigan's Upper Penninsual in the early 1800's from England by Cornish immigrants who came to work in the copper and iron mines there. The pasty is still a "Yooper" favorite today!

yield 4
prep time 25 Min
cook time 1 Hr 10 Min
method Bake

Ingredients For michigan-upper peninsula pasties! (easy version)

  • 1 pkg
    goya empanada wrappers
  • 1/2 lb
    lean ground beef
  • 1 md
    potato, peeled and diced into small very cubed
  • 1/2 sm
    rutabega, peeled and diced into small cubes
  • 1/2 sm
    onion, finely diced
  • 1/4 c
    chopped, fresh parsley
  • 1/2 tsp
    crushed thyme
  • 1/2 tsp
  • 1/4 tsp
  • 1
    egg yolks beaten
  • 1 Tbsp
    melted butter

How To Make michigan-upper peninsula pasties! (easy version)

  • 1
    Preheat oven to 350 degrees.
  • 2
    Mix together rutabaga, potato, onion, ground beef, thyme, parsley, salt and pepper as though you were making a meat loaf.
  • 3
    Evenly divide the filling and spoon onto one half of each dough circle. Fold the dough over to cover the mixture so it's shaped like a half moon. Seal the edges using a fork. Slice a couple of small slits or holes on top of each pasty.
  • 4
    Brush each pasty with egg yolk.
  • 5
    Bake for 25 minutes.
  • 6
    Remove pasties and brush with butter, bake another 5 minutes.
  • 7
    TIP: You can make these ahead of time, bake them according to the recipe, then freeze them them. To reheat, place them on a parchment-lined cookie sheet in a 325 degree oven for about 20-25 minutes or until heated through.